Preparation

Split duck breast in half, lengthwise. Leaving fat on, slice magret on bias until there are six pieces from each breast. Pound each piece to 1/4?inch thick with a meat mallet and dredge in seasoned flour. In a 12? to 14?inch sauté pan, heat oil until smoking. Add duck pieces and sauté until golden?brown, without turning. Add cherries, grappa, wine, stock and butter and bring to a boil. Reduce by half, 6 to 7 minutes, and flip duck pieces over. Cook 30 more seconds, sprinkle with chives and serve with braised red cabbage.